clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peach, Ricotta and Vanilla Bean Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 15 muffins 1x
  • Category: Baking


These delicious sweet and creamy Peach Ricotta and Vanilla Bean Muffins are so soft and moist. You won’t be able to stop at one.


  • 2 cups self raising flour
  • 1 cup of ricotta
  • 1 cup diced peaches (I used canned peaches)
  • 2 eggs
  • 1/2 cup of olive oil
  • 1/3 cup of honey
  • 1 tbsp vanilla bean paste


  1. Preheat your oven to 180c and prepare a medium muffin tin
  2. In a bowl whisk together the ricotta, eggs, honey, oil and vanilla bean paste
  3. Carefully stir through the diced peaches
  4. Add the flour and carefully fold through, taking care not to over-mix the batter
  5. Cook at 175c for 12-15 minutes or until lightly golden and a skewer inserted comes out clean
  6. Cool slightly in the tin before transferring onto a wire baking rack


If you are using fresh peaches or the mix appears a little dry (some ricotta brands are wetter than others) use around a 1/4 cup of milk to thin the mixture a little.